Recipes and Cooking Steamed Asparagus and Lobster Salad Be the first to rate & review! The famous trio of lemon, dill and garlic combine to make a delightful drizzle for this utterly elegant chilled salad. To shave Parmesan, lightly scrape the cheese surface with a super-sharp vegetable peeler. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 24, 2012 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 8 ounce fresh or frozen lobster tails 1 pound fresh asparagus spears ½ teaspoon finely shredded lemon peel 2 tablespoon lemon juice 2 tablespoon extra virgin olive oil 1 tablespoon minced shallot 2 teaspoon snipped fresh dillweed 2 teaspoon honey ¼ teaspoon salt ⅛ teaspoon black pepper 4 cup torn butterhead (Boston or Bibb) lettuce ¼ cup shaved Parmesan cheese 3 slices bacon, cooked, drained, and crumbled Directions Thaw lobster tails, if frozen. Butterfly lobster tails by using kitchen shears to cut lengthwise through centers of hard top shells and meat, cutting to but not through bottoms of shells. Spread halves of tails apart. Place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add lobster tails to steamer basket. Cover and reduce heat. Steam for 8 minutes. Add asparagus; cover and steam for 3 to 5 minutes more or until lobster is opaque and asparagus is tender. When lobster is cool enough to handle, remove meat from shells and coarsely chop. Bias-slice asparagus into 1-1/2-inch pieces. For vinaigrette, in a screw-top jar combine lemon peel, lemon juice, olive oil, shallot, dillweed, honey, salt, and pepper. Cover and shake well to combine. Line a serving platter with lettuce. Arrange asparagus and lobster on top of lettuce. Drizzle with vinaigrette; sprinkle with cheese and bacon. Rate it Print Nutrition Facts (per serving) 250 Calories 12g Fat 8g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 250 % Daily Value * Total Fat 12g 15% Saturated Fat 3g 15% Cholesterol 119mg 40% Sodium 701mg 30% Total Carbohydrate 8g 3% Total Sugars 5g Protein 28g Vitamin C 9.4mg 47% Calcium 151.5mg 12% Iron 2.5mg 14% Potassium 626mg 13% Folate, total 84.7mcg Vitamin B-12 1.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.